It's what we call BrewClear and is a finings agent designed to work with cold beer. It's technical name is Colloidal Silicon Dioxide. We've found it does the best job at rapidly dropping sediment out of the beer post chilling. Another cool side effect of this is that it also drops out a significant amount of gluten. We have a umber of coeliac's across the country that drink our clarified beer with zero gut issues
The system that you use to pay excise tax works it all out for you. It's a pretty straightforward process to get registered with customs who are the ones that collect excise tax. Feel free to reach out to us directly on email or phone and we can talk you through the process
I wish I would have seen this video two kegs ago. Totally makes since. I have my Co2 at 2 psi, 3 psi tops. I get perfect pours now. Thanks. Excellent information.
It is no surprise that Hops can be grown in Motueka. If you look where they are grown in the Northern Hemisphere they could be grown in the Waitaki Valley, North Otago, Hakateramea, Central Southland, ie Gore, I have proven that they like a Christchurch Climate!
I just bought an expensive keg of beer and it has been the worst foamy beer- actually have never had a problem with foam before. Temp is fine, lines are clean, coupler is clean and functional. It’s just a shit keg. I haven’t seen a single post that admits that there are such a thing as bad shit kegs. I’ve adjusted CO2 to 0-12 and in between at different levels and nothing changes.
Why am I not seeing how to sell beer like a beer store would? Not calling this video out, I mean literally no where is it stated how to source beer from a distributor and resell it online. I've been searching this for hours upon hours, not a single piece of info about it. Yet, I see things like craft shack popping up all the time. How is that done, I am trying to build that. Sorry lol not sure where else to put this comment
After 35 years of home brewing and a decade+ of kegging German Beers , a tip from someone else said after lengthening your dispense hose which I did ( to 9ft with no luck) try restricting it at the keg. I have a valve at the keg and just tapped 9.5 gal of helles bock and what a difference. Can't believe I didn't think of it before.
So for each bottle you need to: 1) Open the right knob to purge 2) Close the right knob 3) Open the left knob until full? How many 330ml beer/hour do you think you can achieve with this?
i really struggle to get the lid off after a brew ive tried everything - cooling it down to see if easier and sometimes it works. doing it at room temperature seems hardest but even with it cool takes a few people holding and and all our strength. its even damaging the in and out ports as thats where we locking tools to crank it off. there has to be a easier way? i tried putting a little keg grease on the tread during this brew to see if itll help but its soo difficult
Can i use this system to handcap the bottle using either Colt Strong Bench Capper from FastRack or the Professional Heavy Duty Bench Capper from E.C. Kraus (both available on Amazon) without loss of carbonation? If so what would my shelf life be for such a beer / carbonated beverage?
